These chocolate caramel shortbread cookies are delicate, rich, and candy-like.
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Cookie
12 cup Land O Lakes® Butter, softened
14 cup powdered sugar
2 tablespoons firmly packed brown sugar
1 14 all-purpose flour
34 teaspoon baking powder
14 teaspoon salt
Topping
13 cup caramel ice cream topping
14 cup slivered almonds, coarsely chopped
13 cup milk chocolate chips
STEP 1
Heat oven to 325°F. Line 8-inch square baking pan with aluminum foil, extending over edges 1 inch.
STEP 2
Combine butter, powdered sugar and brown sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour, baking powder and salt; beat at low speed until well mixed.
STEP 3
Press dough into prepared pan; prick with fork every 1/2 inch. Bake 22-25 minutes or until lightly browned. Lift cookies from pan using aluminum foil ends. Place on cutting board. Immediately cut into 30 (2 3/4x3/4-inch) pieces.
STEP 4
Place caramel topping in small saucepan. Cook over medium heat, stirring constantly, 2-3 minutes or until caramel has slightly thickened. Remove from heat; drizzle caramel over cookies. Sprinkle with almonds. Cool to lukewarm; carefully separate. Cool completely.
STEP 5
Melt chocolate chips in small microwave-safe bowl on Medium (50% power) until softened. Stir until smooth. Drizzle over cooled cookies. Let stand until set.
